Japanese cuisine

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The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to that already existing before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its emphasis on seasonality of food (旬, shun), quality of ingredients and presentation.
Aliases: Cuisine of Japan, Japanese cuisine, 0080-769e
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